Slow Cooker Chicken Pot Pie is a comforting dish that brings warmth to chilly evenings and family gatherings alike. My fondest memories revolve around the delightful aroma wafting through the kitchen when this dish is simmering away in my slow cooker. It’s the ultimate blend of juicy chicken, vibrant veggies, and creamy goodness, all enclosed in a flaky crust. This makes it an ideal choice not only for weeknight dinners but also for special occasions when you want to impress guests without spending hours in the kitchen.
Reasons to fall in love with this dish
One of the best things about this slow cooker chicken pot pie is its effortless preparation. Just toss the ingredients in, and let your slow cooker do the heavy lifting while you enjoy some well-deserved relaxation. It’s also incredibly budget-friendly, allowing you to feed your family a hearty meal without breaking the bank. The best part? This dish is kid-approved! With its comforting flavors and appealing texture, it’s a great way to sneak in vegetables that even picky eaters will happily devour.
"This was the perfect weeknight dinner! The flavors were gorgeous, and the kids couldn’t get enough!" — A satisfied home cook.
The cooking process explained
Making Slow Cooker Chicken Pot Pie is straightforward and doesn’t require complicated skills. Here’s how it comes together:
- Combine juicy chicken and vibrant vegetables in the slow cooker.
- Pour in some chicken broth and heavy cream for richness.
- Season to your liking, then let it simmer to perfection.
- Finally, top the creamy goodness with a flaky crust and finish cooking to golden-brown perfection.
What you’ll need
Gather these items to create this satisfying dish:
- 1 ½ pounds boneless, skinless chicken breasts
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup potatoes, diced
- 1 cup frozen peas
- 1 onion, diced
- 3 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 package refrigerated pie crusts
Feel free to substitute chicken with turkey or use vegetable broth for a lighter version.
Step-by-step instructions
- Combine Ingredients: Start by placing chicken breasts, diced carrots, celery, potatoes, onion, and frozen peas into the slow cooker.
- Add Liquids: Pour in the chicken broth and heavy cream, then sprinkle in the garlic powder, thyme, salt, and pepper. Stir everything together to make a flavorful mixture.
- Cook: Cover the slow cooker and let it cook on low for 6 to 8 hours, or until the chicken is fully cooked, and the veggies are tender.
- Shred the Chicken: Once cooked, remove the chicken and shred it using two forks. Return the shredded chicken back to the slow cooker and give everything a good stir.
- Add the Crust: Roll out the pie crusts and lay one directly on top of the mixture in the slow cooker. If you prefer, transfer the filling to a baking dish before covering it with the crust.
- Finish Cooking: If you used a baking dish, increase the heat to high and cook for an additional 30 minutes to set the crust.
- Serve: Upon finishing, serve warm and enjoy your delightful homemade chicken pot pie!
Best ways to enjoy it
To elevate your serving experience, consider adding a sprinkle of fresh parsley or thyme for a pop of color and flavor. Pair it with a crisp green salad or fluffy garlic bread for a complete meal. This dish is best enjoyed fresh, but trust me, the leftovers taste just as marvelous!
Keeping leftovers fresh
To store your chicken pot pie, allow it to cool completely, then transfer it to an airtight container. It can be kept in the fridge for up to three days. For longer storage, you can freeze it! Simply cover tightly with plastic wrap and aluminum foil, and it will stay fresh for up to three months.
When reheating, make sure to bring the internal temperature back to 165°F to ensure safety.
Tricks for success
For an extra touch of flavor, try adding a splash of white wine to the mixture before cooking. If you like a little kick, a sprinkle of red pepper flakes can add a delicious heat. A touch of lemon juice or zest can also brighten the flavors beautifully!
Creative twists
Feel free to get creative with this recipe! You could substitute ingredients like sweet potatoes for regular potatoes or throw in some spinach for added greens. For a different flavor profile, experiment with herbs like rosemary or add some mushrooms for an earthy depth.
Common questions
How long does it take to prepare this dish?
Prep time is minimal; you’ll need about 15-20 minutes to chop and combine ingredients.
Can I substitute ingredients?
Absolutely! You can swap chicken for turkey or use a meatless option like lentils and vegetable stock.
How do I know when it’s safe to eat?
Cook the chicken to an internal temperature of 165°F, and ensure the vegetables are fully tender.
Can I freeze the chicken pot pie?
Yes, it freezes excellently! Just make sure to store it in airtight containers or freezer bags to avoid freezer burn.
This Slow Cooker Chicken Pot Pie not only fills your belly but also warms the soul, making it a treasured addition to any home-cooked meal repertoire. Enjoy the comfort!
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Slow Cooker Chicken Pot Pie
- Total Time: 500 minutes
- Yield: 6 servings
- Diet: None
Description
A comforting dish of juicy chicken, vibrant veggies, and creamy goodness all enclosed in a flaky crust, perfect for family gatherings.
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup potatoes, diced
- 1 cup frozen peas
- 1 onion, diced
- 3 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 package refrigerated pie crusts
Instructions
- Combine Ingredients: Start by placing chicken breasts, diced carrots, celery, potatoes, onion, and frozen peas into the slow cooker.
- Add Liquids: Pour in the chicken broth and heavy cream, then sprinkle in the garlic powder, thyme, salt, and pepper. Stir everything together to make a flavorful mixture.
- Cook: Cover the slow cooker and let it cook on low for 6 to 8 hours, or until the chicken is fully cooked, and the veggies are tender.
- Shred the Chicken: Once cooked, remove the chicken and shred it using two forks. Return the shredded chicken back to the slow cooker and give everything a good stir.
- Add the Crust: Roll out the pie crusts and lay one directly on top of the mixture in the slow cooker.
- Finish Cooking: If you used a baking dish, increase the heat to high and cook for an additional 30 minutes to set the crust.
- Serve: Upon finishing, serve warm and enjoy your delightful homemade chicken pot pie!
Notes
Consider adding a sprinkle of fresh parsley or thyme for garnish. Pairs well with a green salad or garlic bread.
- Prep Time: 20 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American